Mar 5, 2026
Routine
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed several wet wiping cloths stored on prep area in the main kitchen by the prep top cooler
Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
(i) Maintained dry; and
(ii) Used for no other purpose.
- Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
-
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
-
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
-
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
-
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Observed plumbing issue in the main kitchen. Pipe has water leakage which resulted in a floor covered with water. PIC called plumber.
CA :System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.